Step 1

Line a large baking sheet with parchment paper, set aside.

Step 2

After shredding the zucchini, place in a towel or paper towels and press firmly to release all the excess liquid. You can also place in a fine mesh sieve and press down firmly on the zucchini to get rid of the extra liquid.

Step 3

In a medium bowl, combine ground turkey, shredded zucchini, Parmesan cheese, Italian seasoning and salt. I use my hands to get it all mixed together nicely.

Step 4

Scoop out meatball mixture, roll into ¾ inch meatballs and place them on the prepared baking sheet.

Step 5

Add olive oil to a deep pot or dutch oven over medium high heat. Add onion, carrot, celery, cabbage, garlic, salt and pepper and saute for 3 to 4 minutes, stirring frequently.

Step 6

Add the chicken broth and bring the mixture to a boil, stirring occasionally.

Step 7

Add the meatballs and bay leaf and boil for 10 minutes over medium heat, uncovered, stirring frequently.

Step 8

Stir in the kale and pasta and continue boiling for another 7 minutes or until pasta is done.

Step 9

Remove the bay leaf and serve garnished with Parmesan cheese.